This Moroccan Spiced Meatball Soup has become one of our new favorite dinners. It is so easy, flavorful, and comforting without being heavy. This soup is a twist on traditional Italian wedding soup. The only cooking involved is blending up the cilantro and onion mixture, and the Cuisinart immersion blender makes easy work of that. I used the tall mixing cup with the immersion blender, but you could use the mini food processor if you prefer. You toss everything in the slow cooker except for the spinach, cauliflower rice, and feta. Let it cook all day, then in the last hour add in the veggies.
When buying your frozen meatballs from the store, make sure you are not buying the ones that are loaded with fillers. Take the time to glance at the side of the bag and read the ingredients. Then choose the one with the least amount of hard-to-pronounce words and questionable ingredients. I hope this easy soup recipe makes it to your table soon.
The Cuisinart immersion blender is one of my favorite kitchen appliances. Below are a few other recipes where it has come in handy.
Spicy Shrimp and Poblano Salad
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Moroccan Spiced Meatball Soup
Equipment
Ingredients
- 1/2 cup fresh cilantro
- 1/2 cup onion rough chopped, about a 1/4 onion
- 32 ounces chicken stock
- 2 cups water
- 1 14-16 ounce bag frozen meatballs
- 2 tablespoons harissa
- 1 teaspoon ground corriander
- 5-6 ounces baby spinch
- 1 10-12 ounce bag cauliflower rice
- 4 ounces feta
- salt and pepper
Instructions
- In a food processor or blender, place 1 cup of water, cilantro, and onion. Pulse until it is a smooth puree.
- Place this mixture in the crockpot. Add the frozen meatballs, chicken stock, 1 cup water, 1 tablespoon harissa, and corriander. Cover and cook on low for 7-8 hours.
- An hour before serving (at 7 hours) add the spinach and cauliflower rice. Let this cook for the last hour.
- Before serving taste and add salt as necessary, stir. Ladle into your bowl and top with more harissa and feta. Enjoy!
Notes
Nutrition
